document resume ed 387 627 ce 070 001 title survey of

DOCUMENT RESUME

ED 387 627 CE 070 001

TITLE Survey of Service Employees.INSTITUTION Frederick/Schneiders Inc., Washington, DC.

SPONS AGENCY. Employment Policies Inst. Foundation, Washington,DC.

PUB DATE Feb 92NOTE 57p.

PUB TYPE Reports Research/Technical (143)Tests/Evaluation Instruments (160) Statistical

Data (110)

EDRS PRICE MF01/PC03 Plus Postage.DESCRIPTORS Attitude Measures; *Career Development; Career

Education; Competence; *Education Work Relationship;*Employee Attitudes; Employment Potential; EmploymentQualifications; *Hospitality Occupations; JobSatisfaction; Job Skills; Questionnaires; Relevance(Education); *Skill Development; Tables (Data); *WorkAttitudes

IDENTIFIERS *Gratuities; Secretarys Comm on Achieving Necessary

Skills

ABSTRACTA study examined the attitudes of individuals who had

held positions in hotels or restaurants in which they received tips.Telephone interviews were conducted with 751 adults across the UnitedStates who were currently/formerly employed in a position in whichgratuities constitute a significant portion of their compensation.The interview questions focused on the relevance of those jobs to thedevelopment of important work skills identified by the Secretary'sCommission on Achieving Necessary Skills (SCANS). Of those surveyed,937. were glad to have had the experience of working in a restaurantor hotel for tips, 797. would recommend that young people seek the

experience of working in a restaurant/hotel for tips, and 82%reported having learned a great deal from working in arestourant/hotel that has been or will be helpful in other types ofemployment. The perception of the value of work experience in atipped position in a hotel/restaurant was highest among individualswith a high school (but not college) education. (The masterquestionnaire and 18 tables displaying the data by 39 geographic,demographic, work-related, and attitudinal subgroups constitutetwo-thirds of this document.) (MN)

***********************************************************************

Reproductions supplied by EDRS are the best that can be made *

from the original document. *

***********************k***********************************************

SURVEY OFSERVICE EMPLOYEES

FEBRUARY 1992

U.S DEPARTMENT OF EDUCATION

E iCATIONAL RESOURCES INFORMARONCENTER (ERIC:

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BEST COPY AVAILABLE

"P'ERMISSION TO REPRODUCE THISMATERIAL HAS BEEN GRANTED BY

TO THE EDUCATIONALRESOURCES

INFORMATION CENTER (ERIC)."

FREDERICK/SCHNEIDERS INC

1818 N Street, N.W., Suite 505Washington, D.C. 20036

(202) 785-3535

Funded by the Employment Policies Institute

The Employment Policies Institute is a nonprofit research organization dedicated to

expanding employment opportunities at all levels of America's economy. In particular, EPI

believes that entry-level positions often provide the best job-training and education programs that

many Americans, especially young Americans and those seeking to move from welfare to work,

can have. By ensuring that these entry-level positions are always plentiful, EPI believes

America can make substantial improvements in both unemployment and long-term worker

productivity.

TABLE OF CONTENTS

I. INTRODUCTION AND METHODOLOGY 1

II. GENERAL VIEWS OF TIPPED" HOSPITALITYPOSITIONS 2

III. "TIPPED" HOSPITALITY EXPERIENCE ANDSPECIFIC JOB SKILLS 6

IV. PROFILE OF RESPONDENTS 9

MASTER QUESTIONNAIRE AND TABULAR REPORT

1

L

INTRODUCTION AND METHODOLOGY

Frederick/Schneiders conducted 751 telephone interviews betweenJanuary 31 through February 5, 1992 with Americans over age 18 whocurrently or in the past have held positions in hotels or restaurants inwhich gratuities were a "significant portion" of compensation. Thehouseholds contacted were drawn on a random basis that wouldaccurately reflect the geographic and demographic distribution ofhouseholds in the continental United States. Interviewers spoke withanyone in the contacted households who qualified for the sample (i.e.,had worked in a "tipped" position).

The purpose of the survey was to determine attitudes toward tippedhospitality employment by individuals who had held those positions.Specifically, we explored the relevance of those jobs to thedevelopment of important work skills identified by the (Labor)Secretary's Commission On Achieving Necessary Skills (SCANS).

Accompanying this analytical report are a master questionnairereflecting the data from the entire sample and a cross-tabular reportwhich displays that data by thirty-nine geographic, demographic,work-related, and atttudinal subgroups. The margin of sampling errorfor the entire sample is 3.5% at the 95% confidence level: thesampling error for subsets is larger.

2

ILGENERAL VIEWS OF "TIPPED" HOSPITALL. I POSITIONS

Nine-out-of-ten (93%) of these current or former hospitality workersare "glad (to have had) the experience of working in a restaurant orhotel for tips." Current tipped employees are just as likely (94%) asformer tipped employees (93%) to appreciate the experience. Thishigh level of satisfaction is found across the board regardless of age,education, or current position or income.

SATISFACTION WITH HOSPITALITY EXPERIENCE

"I'm glad I had the experience of working in a restaurantor hotel for tips."

DK (I%)DISAGREE (6%)

Furthermore, four-out-of-five (79%) current or former tippedemployees would "recommend to young people today that they seekthe experience of working in a restaurant or hotel for tips." Womenare more likely (81%) than men (74%) and those under age 50 aremore likely (80%) than older respondents (75%) to recommend this

3

type of employment. Furthermore, those who worked in tippedpositions for less than ten years are more likely (80%) than those whohave held such positions longer than ten years (73%) to recommendthis type of work.

"I would recommend to young people today that theyseek the experience of working in a restaurant or hotel

for tips."

DK (4%)

Four-out-of-five (82%) current or former tipped employees agree thatthey "learned a lot from working in a restaurant or hotel that has beenor will be helpful in other types of employment." This view is strongerin the West (87%) than in the South (82%). the Midwest (81%), orthe East (78%).

Those with a high school education (but not college) are more likely(86%) to hold this view than those who are less well educated (79%)or better educated (76%). Individuals who have worked in tippedpositions for more than ten years are more likely (88%) to feel thatthey "learned a lot" from these jobs than are those who have held suchposition for between two and ten years (84%) or for fewer than twoyears (78%).

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USEFULNESS OF HOSPITALITY JOB INDEVELOPING IMPORTANT WORK SKILIS

TOTAL

VERYHELPFUL

SVHATHELPFUL

TOTALHELPFUL

43

30 52 8218-2930-39 33 43 7640-49 39 39 7850+ 43 31 74

Education< High School 46 35 81High School 34 42 76College 33 47 80

Current EmploymentProfessional/Executive 33 45 78Clerical/Supervisory 32 47 79Blue Collar 28 44 72Service/Other 41 39 80

6

M."TIPPED" HOSPITALITY EXPERIENCE

AND SPECIFIC JOB SKILLS

Respondents were asked if their experience working in tippedhospitality positions was important in the development of eleven workskills identified by the U.S. Labor Department as important forAmerica's future work force. In each case, majorities of these currentor former hospitality employees said that their hospitality workexperience had been important in developing that skill.

'IMPORTANCE OF HOSPITALITY EXPERIENCEIN DEVELOPING VARIOUS SKILLS

Getting along with all

VERYTAIPORTANT

S'WHATIMPORTANT

TOTALIMPORTANT

kinds of people. 84 11 95

Communications. 79 16 95

Listening/understanding. 74 20 94

Integrity/honesty. 69 21 90

Following directions. 62 28 90

Responsibility. 56 33 89

Being a "self-starter." 53 32 85

Decision-making. 44 38 82

Problem-solving. 40 40 80

Arithmetic. 49 30 79

Writing. 27 31 58

7

Nearly all (95%) reported that their hospitality experience wasimportant in developing the "ability to get along with all kinds ofpeople"; more than eight-in-ten (84%) said that experience had been"very" important in developing this skill.

Ninety-five percent (95%) also felt that their hospitality experiencehad been helpful in developing communications skills, including 79%who said it had been "very" helpful. Ninety-four percent (94%) saidthat their ability to listen and understand in a work environment hadbeen enhanced by working in a hotel or restaurant tipped position;three-fourths (74%) say that experience was "very" important indeveloping listening and understanding skills.

Nine-out-of-ten (90%) report that the hospitality work experiencehelped them develop integrity and honesty; 69% say it was a "very"important factor. Ninety-percent (90%) also say that the hospitalitywork experience helped them learn how to understand and followdirections; 62% say the experience was "very" important in developingthis skill.

Eighty-nine percent (89%) feel that their hospitality work experiencehelped make them a more responsible worker, including 56% who saythis was a "very" important factor in developing a sense of

responsibility. Eighty-five percent (85%) say they are more of a "self-starter" as a result of working in a hotel or restaurant; a majority(53%) say this was a "very" important factor in becoming a self-starter.

Four-out-of-five (82%) believe that their decision-making abilitieswere enhanced by their experience in a hospitality setting: 44% thinkthis experience was "very" important in learning to make decisions.Eighty percent (80%) say they are better problem solvers because oftheir experience in restaurant or hotel work; 40% say that experiencewas a "very" important factor in learning to solve problems.

8

Seventy-nine percent (79%) report that they are better at arithmeticbecause they worked in a restaurant or hotel, including 49% who feelthat experience was "vi ry" helpful in improving their arithmeticability. Finally, a majority (58%) say that they are better writers in awork setting because of their experience working in a hotel orrestaurant: one-quarter (27%) think this was a "very" important factorin developing writing skills.

9

PROFILE OF RESPONDENTS

The current and former tipped hospitality workers in this survey weredistributed randomly across the continental United States. Theytended to be younger than the general population and women (73%)outnumbered men (27%) by three-to-one.

Most (87%) were high school graduates. including 29% who were alsocollege graduates. Twenty-nine percent (29%) were employed inprofessional, executive, or management positions; 21% wereemployed in clerical, technical, or supervisory positions; and 40%were blue collar workers, including 11% who held skilled blue collarpositions. Twenty-one percent reported less than $20.000 householdincome; 31% reported between $20,000 and $40,000 householdincome; and 28% reported more than $40,000 household income,including 7% who reported more than $75,000.

Eighty-five percent of the respondents reported being "former" tippedemployees while 15% said they currently worked in such positions.Nine-out-of-ten (89%) respondents currently or formerly worked in arestaurant while the rest worked in hotels. One-third (34%) hadworked in a tipped hospitality position in the last five years; another25% had held such a position between five and ten years ago; 21% hadworked in this type of job between ten and twenty years ago; and 19%held a tipped hospitality position more than twenty years ago.

Eighteen percent (1'8%) reported working in a tipped hospitalityposition for less than one year; half (54%) worked in such a positionfor one to five years: one-quarter (28%) had held a tipped hospitalityjob for more than five years.

1 3

PROFILE OF RESPONDENTS

Reg=Northeast 20Midwest 25South 34West 21

GenderMale 27Female 73

Age18-29 3230-39 2940-49 1850-64 1165+ 9

Education< High School 13High School 58College 29

Current EmploymentProfessional/Executive/

Management 29Clerical/Technical/Supervisory 21Skilled Blue Collar 11Other Blue Collar 29

Ipso=< $20K 21$20-40K 31$40-75K 21$75K+ 7

Current "Tipped" EmployeesFormer "Tipped Employees

(Continued)

1 4

1585

10

1 1

PROFILE OF RESPONDENTS(Continued)

1,ast Held A "Tipped" Position< 5 years ago 34

5-10 years ago 2 5

10-20 years ago 2 1

20+ years ago 1 9

Duration of "Tipped" Emplovment

< 1 year 1 8

1-2 years 2 5

2-5 years 29

5-10 years 1 5

10+ years 1 3

yysgusilnRestaurant 8 9

Hotel 9

MASTER QUESTIONNAIREAND

TABULAR REPORT

10

Actual sample:

SERVICE EMPLOYEES JOB 257Master Questionnaire February 1992

75 1

REGION

Northeast 152 20%Midwest 187 25%South 256 34%West 156 21%

1. Do you currently hold a job in a restaurant or hotel in which gratuities ortips account for a significant portion of your income?

YesNoDon't Know

115636

0

15%85%

0%

(IF NO IN Ql)

2. Have you ever held such a position?

Yes 636 100%

3. Approximately how long ago did you last hold such a position?

Less than 5 years 219 34%5-10 years 158 25%10-20 years 136 21%More than 20 years 123 19%DK/Refused 0 0%

4. Considering ALL jobs you have held in which you received tips, how long intotal have you worked in a tipped position?

Less than 1 year 132 18%1-2 years 189 25%2-5 years 219 29%5-10 years 116 15%More than 10 years 94 13%

DK/Refused 1 0%

5. Was your most recent experience working in a tipped position in a restaurantor in a hotel?

Restaurant 667 89%Hotel 71 9%

DK/Refused 13 2%


Actual sample: 751

6. In terms of developing skills useful in your later work experience, wasworking in a hotel or restaurant for tips very helpful, somewhat helpful, notvery helpful, or not at all helpful to you?

Very helpful 267 36%S 'what helpful 321 43%Not very helpful 74 10%Not at all helpful 84 11%Don't Know 5 1%

7 . Now I'd like to ask you about your experience working in a tipped position ina restaurant or hotel. For each of the following types of job skills, please tell meif working in a restaurant or hotel for tips was very important, somewhatimportant, or not important in helping you develop that skill. Here's the first one.

Responsibility

Very importantS' what importantNot importantDon't Know

420250

774

56%33%10%

1%

Ability to get along with all kinds of people.

Very important 628 84%S'what important 85 11%Not important 37 5%Don't Know 1 0%

Self-management or being a "self-starter."


Integrity and honesty.


SERVICE EMPLOYEESMaster Questionnaire

Actual sample: 75 1

JOB 257February 1992

Decision making.

Very importantS 'what importantNot importantDon't Know

333286129

3

44%38%17%0%

Problem solving.

Very important 304 40%S 'what important 304 40%Not important 139 19%Don't Know 4 1%

Communication skills.


Listening and understanding.


Mathematics or arithmetic.


Writing.


Understanding and following directions.


Li


Actual sample: 751

8. Which of the following statements is closer to your own view?

The experience of working in a 116 15%restaurant or hotel wasn't very he . ulto me in terms of developing gorattitudes or job skillsI learned a lot from working in a 614 82%restaurant or hotel that has or willhelp me in other types of employment.Don't Know 21 3%

9 . For each of the following statement, please tell me if you agree or disagreewith that statement.

I'm glad I had thc experience of working in a restaurant or hotel for tips.

AgreeDisagreeDon't Know

70145

5

93%6%1%

I would recommend to young people today that they seek the experience ofworking in a restaurant or hotel for rips.

Agree 592 79%Disagree 129 17%Don't Know 30 4%

10. Age.

18-29 238 32%30-39 221 29%40-49 135 18%50-64 85 11%65-Up 70 9%Refused 2 0%

11. Education.

0-11 95 13%12 - High school 232 31%12+ - some college 203 27%College graduate 139 19%Graduate degree 78 10%DK/Refused 4 1%

SERVICE EMPLOYEESMaster Questionnaire

Actual sample: 751

JOB 257February 1992

12. Occupation.

Professional 56 7%Executive 36 5%Management 128 17%Clerical/Technical 129 17%Blue Collar Supervisor 32 4%Skilled Blue Collar 80 11%Blue Collar Misc. 8 1%Other Blue Collar 211 28%Other/DK 71 9%

13. Income.

Below $30K, but ref. category 36 5%Under $10,000 59 8%$10K-$19,999 101 13%$20K-$29,999 119 16%$30K-$39,999 112 15%$40K-$49,999 61 8%$50K-$74,999 94 13%$75,000 or more 49 7%$30K or more but ref. category 45 6%DK/Refused 75 10%

14. Race.

Black 47 6%White 648 86%Hispanic 24 3%Asian 5 1%Other 12 2%DK/Refused 15 2%

15. Sex.

Male 201 27%Female 550 73%

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document resume ed 387 627 ce 070 001 title survey of

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